Name: Celery, Apple, and Fennel Slaw
Yield: Serves 4 to 6
Ingredients: 3 tablespoons extra-virgin olive oil; 2 1/2 tablespoons apple cider vinegar; 1 1/2 tablespoons coarsely chopped fresh tarragon; 2 teaspoons fresh lemon juice; 1/4 teaspoon sugar; 3 celery stalks, thinly sliced on a diagonal, plus 1/4 cup (loosely packed) celery leaves; 2 small fennel bulbs, thinly sliced crosswise, plus 1 tablespoon chopped fennel fronds; 1 firm, crisp apple (such as Pink Lady, Gala, or Granny Smith), julienned; Kosher salt and freshly ground black pepper

Photo by Peden+Munk

Author Notes

The original, traditional Waldorf salad consists of a mix of apples, celery, and walnuts with a creamy dressing. Delicious, absolutely – but we find that version has almost too much crunch. So we skip the walnuts and use tarragon in place of parsley. (If you can’t live without walnuts, toast them in a dry pan over medium heat before adding to the salad.) Serve with grilled fish or pork. —Adam Rapoport

Serves 4 to 6

Ingredients

3 tablespoons extra-virgin olive oil
2 ¹/₂ tablespoons apple cider vinegar
1 ¹/₂ tablespoons coarsely chopped fresh tarragon
2 teaspoons fresh lemon juice
¹/₄ teaspoon sugar
3 celery stalks, thinly sliced on a diagonal, plus 1/4 cup (loosely packed) celery leaves
2 small fennel bulbs, thinly sliced crosswise, plus 1 tablespoon chopped fennel fronds
1 firm, crisp apple (such as Pink Lady, Gala, or Granny Smith), julienned
Kosher salt and freshly ground black pepper

In This Recipe

Tools

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Directions

Whisk first 5 ingredients in a medium bowl. Add celery and celery leaves, fennel bulbs and fennel fronds, and apple; toss to coat. Season to taste with salt and pepper.

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